The main feature of this soup is that I use dried and frozen peas for its preparation. Only take the dried crushed, so that it cooks faster. Then you can not even soak it all night.
Ingredients
- Peas (crushed) – 100 g
- Green peas - 200 g
- Chicken fillet - 1 piece
- Greenery - 0.5 beam
- Onion - 1 piece
- Carrots - 2 pieces
- Celery - 2 pieces
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Fill the chicken with water, boil until tender, remove and finely chop.
Throw the dried peas into the boiling broth and cook until soft for about an hour.
Chop the onion, carrot and celery. Fry and send it to the finished peas.
Send the green peas and spices there, boil all 10 minutes.
Chop part of the grounds with a blender and return it back to the soup. Return the chicken to the same place.
Bring everything to a boil and adjust the consistency with water or cream if desired.
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